Cantonese Cured Meat that made locally in Penang

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Made in Penang Cantonese Cured Meat

In Hong Kong & China during winter season, cantonese cured meat is the comfort food for many, fragrant, substantial and delicious giving so much warm. And here in Malaysia, even though we do not have winter season, but you may find some restaurant come out with cured meat claypot rice menu starting from year end to Lunar New Year, even here our craving for cured meat intensifies.

Preserved Meat Sausages are 100% made in Penang, Malaysia with stringent selection of high quality ingredients. Seasoned with Chinese rose wine and soy sauce, the sausages are made with fresh meat and edible collagen sausage casing, with an optimal lean-to-fat ratio. The entire process is monitored to guarantee top quality.

The sausages in Tuck Kee are available in pre- vacuum packaged and naked hanging before Lunar New Year! When not in package, they are hanging in pairs with strings for display, so customers can pick it yourself on the spot and do a mix and match.

Can you imagine opening the cover of a claypot and out bursts cloud of steam, rising along with aromas of the cured meat rice and wafting throughout the room. The love for this delicacy is strong. Owner Chong Ban Tuck said : I remember this dish with fondness since I was small, I learnt it from my late-mom, she cured this during CNY and only CNY get to eat.

Curing in Chinese food originated from a time when food could not be easily obtained and stored, during those time preservation methods were not aided by modern technology yet.
During the eighth day of the 12th month in the lunar calendar, a hunting ceremony was held in which the ancient people commemorated their ancestors and gods. It was known as the Laba Festival, in which “la” signified “the month of curing” as people called it, and “ba” refers to the eighth day.
The ingredients and methods adopted in curing differ greatly throughout China, and Cantonese cured meat has a more pronounced sweetness thanks to the use of sugar alongside salt, wine and soy sauce.
In cities across China, it’s quite common to see chunks of homemade sausage and pork belly hanging outside individual apartment windows or house alongside rows of crisp laundry.

Chinese Sausage also known as lap cheong, is the most iconic Cantonese cured meat.

There are many different varieties and quality of pork sausage. But each region adds its own seasoning to the mix. The Cantonese variation is sweet, flavored with sugar, rice wine, and soy sauce.

Currently, consumers are increasingly demanding “chemical-free” meat products.

The curing process of meat products was used for killing microorganisms in fresh pork loin and extending the shelf life of fresh meat.

Make sure you get nitrate free cured meat.

The ratio between fatty and lean meat make an immediate impact in determining the sausage’s texture.

 

 

Other than pork sausage, we do have pork liver sausage, also known as Yun Cheong in Cantonese, come in brownish black surface, Its more gamy and cloying flavor compare to normal meat sausage. But the deep fragrance and rich flavor is simply irresistible. Pork liver in the meat mixture, liver sausage is prepared the same way as regular cured sausage, composed of pork liver stuffed with fatty pork.  but the texture is much softer that would melt in the mouth easily!

If you are not a pork lover, don’t worry, we got you cover!

You may opt for our chicken chinese sausage, cured duck drumstick and signature foie gras sausage!

 

Cured Pork Belly is made by pork belly by using the traditional way. Cured pork belly usually tastes sweeter than cured sausage, and is usually added to fried vegetables for a kick of umami, kailan would be a good choice. Tuck Kee use only the fresh local pork belly to cure, this is the key to keep the moist, seal in the juice!

 

Cured Duck Drumstick

Instead of a whole duck, cured duck leg has become a family-friendly option in recent years as it takes less prep work and the portion is more suitable for a claypot rice. Tuck Kee top-notch cured duck come with a balanced amount of salt and seasoning, and meat in springy texture.

Due to the fact that cured duck tends to go bad more easily, some shops would cure the duck in more salt and extend the time of preservation. The downside of this treatment is the excessive saltiness in the meat, which requires blanching to desalt before it’s ready for cooking.

But then, Tuck Kee do not do the same way, we do it batch by batch in adequate volume of needs and store it in the fridge with vacuum pack instead of hanging out. So it is recommended to store in fridge after buying.

 

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